Clementine Martini recipe
2 oz Svedka® clementine vodka
1 oz Orange Curacao liqueur
1 oz triple sec
1 oz cranberry juice
1 oz ginger ale
1 oz simple syrup
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
12.31.2010
Recipe #99 - Finnish Pancakes
Breakfast today - some of us have Nutella on these. Some of us have berries. I'll let you decide who has what.
Ingredients
* 3 eggs
* 1/2 cup white sugar
* 1 teaspoon salt
* 2 cups milk
* 1 1/4 cups all-purpose flour
* 1/4 cup butter
Directions
1. Preheat oven to 450 degrees F (230 degrees C)
2. In a medium bowl stir together sugar, flour, and salt. Add eggs and milk. Beat with an electric mixer until blended. Batter will be very thin. Melt butter in the baking pan. Turn the pan to be sure all of the sides are coated then stir the remaining butter into the batter.
3. Pour batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.Cut into squares and serve.
Ingredients
* 3 eggs
* 1/2 cup white sugar
* 1 teaspoon salt
* 2 cups milk
* 1 1/4 cups all-purpose flour
* 1/4 cup butter
Directions
1. Preheat oven to 450 degrees F (230 degrees C)
2. In a medium bowl stir together sugar, flour, and salt. Add eggs and milk. Beat with an electric mixer until blended. Batter will be very thin. Melt butter in the baking pan. Turn the pan to be sure all of the sides are coated then stir the remaining butter into the batter.
3. Pour batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.Cut into squares and serve.
Recipe #98 - Apple Carrot Muffins
Sort of carrot cake-ish in flavor. These will join the repertoire of muffins to freeze for school mornings!
Ingredients
* 1 3/4 cups raisin bran cereal
* 1 1/4 cups all-purpose flour
* 3/4 cup sugar
* 1 1/4 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 egg
* 3/4 cup buttermilk
* 1/4 cup canola oil
* 3/4 cup finely chopped peeled tart apple
* 3/4 cup grated carrots
* 1/4 cup chopped walnuts
Directions
1. In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Thanks allrecipes for this!
Ingredients
* 1 3/4 cups raisin bran cereal
* 1 1/4 cups all-purpose flour
* 3/4 cup sugar
* 1 1/4 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 egg
* 3/4 cup buttermilk
* 1/4 cup canola oil
* 3/4 cup finely chopped peeled tart apple
* 3/4 cup grated carrots
* 1/4 cup chopped walnuts
Directions
1. In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Thanks allrecipes for this!
12.29.2010
Recipe #97 - Cauliflower Fauxtatoes
WE LOVE!
1 head cauliflower, 2 to 2 1/2 pounds
3 tablespoons unsalted butter
2 teaspoons garlic - minced (or roasted and smushed is good too)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 oz. cream cheese
A little sprinkle of cheddar
Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in the steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes. Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
Dump the cauliflower into a food processor. Add about 1/4 cup of the steaming liquid; purée until smooth. You'll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but with the understanding that you really want to add as little liquid as you can get away with. With the motor running, process in the butter, garlic, cream cheese, salt, and pepper through the feed tube. Taste for seasoning. Throw a little grated cheddar cheese on top when serving.
Read More http://www.epicurious.com/recipes/food/views/Cauliflower-Puree-236315#ixzz19WFDFwud
1 head cauliflower, 2 to 2 1/2 pounds
3 tablespoons unsalted butter
2 teaspoons garlic - minced (or roasted and smushed is good too)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 oz. cream cheese
A little sprinkle of cheddar
Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in the steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes. Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
Dump the cauliflower into a food processor. Add about 1/4 cup of the steaming liquid; purée until smooth. You'll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but with the understanding that you really want to add as little liquid as you can get away with. With the motor running, process in the butter, garlic, cream cheese, salt, and pepper through the feed tube. Taste for seasoning. Throw a little grated cheddar cheese on top when serving.
Read More http://www.epicurious.com/recipes/food/views/Cauliflower-Puree-236315#ixzz19WFDFwud
Recipe #96 - Scallop and Crab Soup
Oh my.
* 1 1 1/2-pound cooked Dungeness crab (I used King because it was on sale)
* 5 quarts of water
* 1 8-ounce bottle clam juice
* 1 large onion, halved
* 1 large carrot, peeled
* 1/4 teaspoon dried thyme
* 1/4 teaspoon cayenne pepper
* 3 tablespoons butter
* 1 large onion, chopped
* 2 large garlic cloves, chopped
* 1 1/2 teaspoons curry powder
* 1/2 teaspoon ground turmeric
* 4 cups peeled 1-inch pieces butternut squash (about 1 3/4 pounds)
* 1 10-ounce potato, peeled, cut into 1-inch pieces
* 1 red bell pepper, cut into 1/4-inch strips
* 1 yellow bell pepper, cut into 1/4-inch strips
* 1 orange bell pepper, cut into 1/4-inch strips
* 1 1/2 pounds scallops
* 1 1/2 cups green peas
Clean crab and crack; remove meat. Reserve shells and crab butter (gray-green coating inside crab shell). Refrigerate crab meat. Place shells and crab butter in 8- to 10-quart stockpot. Add water, clam juice, onion halves, carrot, thyme and cayenne. Boil over medium heat until liquid is reduced to 9 cups, about 1 1/2 hours. Strain stock.
Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add chopped onion and garlic and sauté until tender, about 6 minutes. Add curry powder and ground turmeric and stir 1 minute. Add crab stock, butternut squash and potato. Simmer until vegetables are very tender, about 35 minutes. Transfer mixture to blender in batches and puree until smooth. Return to Dutch oven. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
Melt 1 tablespoon butter in large skillet. Add all bell peppers and sauté until crisp-tender, about 2 minutes. Add bay scallops and sauté until almost cooked through, about 3 minutes. Add reserved crab meat and green peas and cook until heated through, about 3 minutes. Season with salt and pepper.
Ladle squash puree into bowls. Top with seafood mixture and serve.
Thanks, Gourmet Magazine!
* 1 1 1/2-pound cooked Dungeness crab (I used King because it was on sale)
* 5 quarts of water
* 1 8-ounce bottle clam juice
* 1 large onion, halved
* 1 large carrot, peeled
* 1/4 teaspoon dried thyme
* 1/4 teaspoon cayenne pepper
* 3 tablespoons butter
* 1 large onion, chopped
* 2 large garlic cloves, chopped
* 1 1/2 teaspoons curry powder
* 1/2 teaspoon ground turmeric
* 4 cups peeled 1-inch pieces butternut squash (about 1 3/4 pounds)
* 1 10-ounce potato, peeled, cut into 1-inch pieces
* 1 red bell pepper, cut into 1/4-inch strips
* 1 yellow bell pepper, cut into 1/4-inch strips
* 1 orange bell pepper, cut into 1/4-inch strips
* 1 1/2 pounds scallops
* 1 1/2 cups green peas
Clean crab and crack; remove meat. Reserve shells and crab butter (gray-green coating inside crab shell). Refrigerate crab meat. Place shells and crab butter in 8- to 10-quart stockpot. Add water, clam juice, onion halves, carrot, thyme and cayenne. Boil over medium heat until liquid is reduced to 9 cups, about 1 1/2 hours. Strain stock.
Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add chopped onion and garlic and sauté until tender, about 6 minutes. Add curry powder and ground turmeric and stir 1 minute. Add crab stock, butternut squash and potato. Simmer until vegetables are very tender, about 35 minutes. Transfer mixture to blender in batches and puree until smooth. Return to Dutch oven. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
Melt 1 tablespoon butter in large skillet. Add all bell peppers and sauté until crisp-tender, about 2 minutes. Add bay scallops and sauté until almost cooked through, about 3 minutes. Add reserved crab meat and green peas and cook until heated through, about 3 minutes. Season with salt and pepper.
Ladle squash puree into bowls. Top with seafood mixture and serve.
Thanks, Gourmet Magazine!
12.24.2010
Recipe #95 - Ginger Scones
Making these for brekkie tomorrow... they sound FABULOUS, don't they?
Ginger Scones Recipe
Ingredients
• 2 cups all purpose flour
1 cup whole wheat flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup candied ginger
• 1 Tsp lemon zest
• 1 Tbsp grated fresh ginger
• 3/4 cup buttermilk*
• 10 Tbsp unsalted butter, melted
* If you don't have buttermilk you can substitute with a Tbsp of lemon juice and 3/4 cup minus one tablespoon of regular milk.
Method
1 Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2 In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart.
5 Bake at 400°F for 18-20 minutes. Cool on a rack for 5 minutes before eating.
Makes 12 scones.
Ginger Scones Recipe
Ingredients
• 2 cups all purpose flour
1 cup whole wheat flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup candied ginger
• 1 Tsp lemon zest
• 1 Tbsp grated fresh ginger
• 3/4 cup buttermilk*
• 10 Tbsp unsalted butter, melted
* If you don't have buttermilk you can substitute with a Tbsp of lemon juice and 3/4 cup minus one tablespoon of regular milk.
Method
1 Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2 In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart.
5 Bake at 400°F for 18-20 minutes. Cool on a rack for 5 minutes before eating.
Makes 12 scones.
12.18.2010
Recipe #94 - PBJB Burrito or PBJA Burrito
Okay, so it's junky and sweet, but, I have convinced myself that it is healthy - you know - the whole wheat tortilla makes it so, right?
Ingredients
* 2 tablespoons smooth natural peanut butter
* 1 whole wheat tortilla
* 1 banana or 1 apple
* 1 tablespoon apricot jelly
* 1 teaspoon honey
Spread the peanut butter evenly over the middle of the tortilla; spread the apricot jelly in a layer over the peanut butter. Lie the banana or apple slices atop the peanut butter and jelly layers. Drizzle the honey over the banana. Fold the two ends of the tortilla over the tips of the banana and roll the other two ends of the tortilla over the mixture to form a burrito. Bake it for a few minutes if you wish. Next time, Nutella goes in for the jelly and I'll skip the honey.
Ingredients
* 2 tablespoons smooth natural peanut butter
* 1 whole wheat tortilla
* 1 banana or 1 apple
* 1 tablespoon apricot jelly
* 1 teaspoon honey
Spread the peanut butter evenly over the middle of the tortilla; spread the apricot jelly in a layer over the peanut butter. Lie the banana or apple slices atop the peanut butter and jelly layers. Drizzle the honey over the banana. Fold the two ends of the tortilla over the tips of the banana and roll the other two ends of the tortilla over the mixture to form a burrito. Bake it for a few minutes if you wish. Next time, Nutella goes in for the jelly and I'll skip the honey.
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